Homemade Strawberry Jam…No refined sugar

This is the best strawberry jam recipe that I have tried so far for making jam without refined sugar. Some recipes have been too tart, some have been too artificial tasting (I cannot stand jam made with artificial sweeteners….it tastes weird) and others have had texture issues. This one has a wonderful flavor and texture and is quite simple to make. It thickened beautifully and keeps well in the refrigerator for several weeks. It doesn’t ever last that long in my house!! You can also freeze it or can using the traditional method. The original recipe that I modified called for honey, but I don’t like the strong flavor of honey in my jam, (just a personal preference) so feel free to substitute honey for the agave nectar. I usually double my jam recipe and it makes about 5 cups.

Homemade Strawberry Jam (No refined sugar)

Ingredients:2 cups fresh strawberries, rinsed and stems removed1/3 cup no sugar added white grape fruit concentrate (such as Welch’s or an organic brand, if available)1 1/2 tbsp Ball low or no-sugar added pectin (you must use the pectin that is specifically for no sugar jam)1/2 cup agave nectarPrepare berries by rinsing them, removing the stems and mashing them with a potato masher until crushed (I like mine a little chunkier, so I leave some chunkier pieces. The texture should look something like this…Next, you need to prepare your water bath for canning. See details on how to do this here. Remember to use the pectin specifically for no-sugar or low-sugar jam. Also, you need to get the grape juice concentrate with no added sugar.Combine fruit and white grape juice concentrate in an 8 qt saucepan. Gradually stir in pectin. Bring to a full boil, that cannot be stirred down, over high heat and stir constantly. Then add agave nectar and return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim foam off the top, if necessary. Pack into hot jars and refrigerate up to 3 weeks or preserve with this canning method up to 1 year.

Lisa, you should definitely try it! It’s so simple! 🙂 Thanks for the tip, Beth! The original recipe that I modified had butter as an optional add-in, but I decided to leave it out. The foam is easy to skim off and I prefer it without the dairy. 😉

I love raw agave! I use it along with honey, maple syrup and coconut sugar as my top sweeteners. I think it’s great that you are teaching your 7 year old to cook! You are making special memories in the kitchen. 🙂

Does the agave nectar/honey make it really sweet? Would it affect the way the jam sets up if less was used? The strawberries I have picked are so sweet on their own, but I want to be able to can my jam.

Thanks, I actually went ahead and used the honey. Best strawberry jam ever! Was so excited with the taste (and that I successfully was able to can them). Made my grandma’s homemade biscuits and we went thru a half-pint at breakfast. 🙂 Awesome recipe, thanks!

I really want to try this, however, I can’t have the artificial sweetener in the “no-sugar” pectin. I noticed you were specific with this note. (hence the title :~) but would it still be possible to make this using the regular pectin?

The Ball low-no sugar added pectin is great and you just use the white grape juice for sweetening the fruit. I don’t think it has artificial sweeteners in it?? The regular pectin requires more sugar than the no sugar pectin, so the consistency wouldn’t come out right.